Refrigerator · 3–5 days Freezer · 6–12 months for best quality under the FDA chart
Wrap tightly before freezing. Use a tray to catch drips during refrigerator thawing. Official storage guidance
Raw shell eggs
Refrigerator · 3–5 weeks under U.S. guidance Freezer · Do not freeze in the shell; use product-specific guidance for eggs out of the shell
Keep eggs in the original carton inside the refrigerator. The FDA table lists raw yolks and whites separately from shell eggs. Official storage guidance
Cooked meat or poultry
Refrigerator · 3–4 days Freezer · For best quality: cooked meat dishes 2–3 months; plain cooked poultry 4 months; cooked poultry dishes 4–6 months; poultry covered with broth or gravy 6 months
Divide into shallow containers and chill promptly. These product-specific quality ranges assume safe handling before freezing and continuous frozen storage. Official storage guidance
Commercial shelf-stable foods
Refrigerator · Follow the label after opening Freezer · Follow the label
Store unopened shelf-stable products according to package instructions. Check whether refrigeration is required after opening. Official storage guidance
Packaging and opening
Follow the actual package instructions after opening; an unopened shelf-stable product may need refrigeration once opened. Keep foods covered and raw juices separated from ready-to-eat foods. Record the real opened date in inventory when the label uses it.
Freezing and thawing
For foods suitable for freezing, use appropriate sealed packaging and keep the food label and date. Never thaw on a counter. FDA guidance describes refrigerator, cold-water and microwave thawing; cook food immediately after cold-water or microwave thawing. Follow product-specific directions.
Leftovers
Divide large amounts into shallow containers and refrigerate promptly. Quality ranges presume safe handling; freezing cannot repair an unknown earlier handling history. Consult the appropriate product row rather than inventing a date for an unlisted food.
In the UK, best-before dates concern quality and use-by dates concern safety. Date labels vary across markets. Follow local guidance and the storage instructions on the package. A personal reminder is a planning date. Appearance and smell alone cannot establish safety.
Search a food or choose a category, then read its storage row and linked official guidance.
How It Works
Storage ranges follow the cited food and conditions. Freezer ranges describe quality; personal reminders do not establish food safety.
A storage range needs the right food and the right conditions
“How long will it keep?” is a useful question only when the food and its handling are clear. Raw chicken pieces, a cooked meat dish and an unopened shelf-stable package cannot share one answer. Start with the product you actually have, then read the conditions beside the range rather than treating a number as a guarantee.
Know what the current guide covers
The searchable time records cover a limited set of food groups, including raw chicken, ground beef, beef steaks, shell eggs, cooked meat or poultry, and commercial shelf-stable foods. They are not a complete storage dictionary. The ingredient chooser adds general handling context for the shared catalog; it does not invent a shelf life where no exact product record exists.
The cold-storage references are U.S. guidance. Their stated refrigerator and freezer conditions matter, and frozen quality ranges do not prove that a food was safely handled before freezing. Dates and practices also differ between markets; the label guidance linked on this page explains the UK distinction between Use By and Best Before.
Keep the package information with the food
If you move a product into another container, keep the instructions that change after opening as well as the printed date. Record the actual opening date in inventory when it affects your next decision. A personal reminder can prompt a review before shopping, but it does not extend a Use By date or establish a safe period for an unlisted food.
For a batch of leftovers, the relevant questions include what it contains and how it was cooled and stored. A cold container now does not reveal how long it sat out earlier. Smell and appearance alone cannot settle that uncertainty.
Plan the thaw before planning the meal
Choose a thawing method suitable for the actual product and follow its directions, especially for packaged fish. Refrigerator thawing needs lead time. FDA guidance also describes cold-water and microwave methods, with immediate cooking after those faster approaches. Leaving a perishable package on the counter is not a shortcut to build into the menu.
Storage information is most useful before the week becomes crowded. If a food will not fit a safe plan, decide whether an appropriate freezing option is available while it is still suitable. Use the inventory record to remember that decision, not to override the source guidance.
FAQ
Does freezing reset a food that was mishandled?
No. A freezer cannot establish that earlier handling was safe. Read the official guidance and do not use a quality range as a remedy for an unknown history.
Can the site tell whether my food is safe?
No. It cannot measure your appliance temperature, inspect handling history or read a package for you. The guide helps you find and interpret relevant instructions.
